Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | March 21, 2014 |
Number of critical violations: | 2 |
Number of non-critical violations: | 1 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
402 | Food is protected from contamination (Sec 12(b)) Observation: Ice wands are being stored directly on the shelves in the walk in freezer. Corrective Action: Store ice wands in a clean washable container with a lid. |
402 | Food is protected from contamination (Sec 12(b)) Observation: A plastic bucket is being used to hot hold gravy in the hot holding unit. Corrective Action: Do not use empty mayonnaise buckets to hot hold food. The containers used to hot hold food must be approved by the manufacturer to use at high temperatures. |
503 | Critical Equipment/utensils/food contact surfaces are in good working order (Sec 16(b)) Observation: The temperature gauge for the final rinse is not accurate. Corrective Action: Repair/replace the final rinse temperature gauge. |
507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: High temperature mechanical dishwasher is not reaching 71 degree Celsius on the dishes. Corrective Action: Repair the dishwasher to get minimum 71 degree Celsius on the dishes. In the mean time, manually sanitize the dishes after running through the dishwasher. |
Comments:
Routine inspection.
Discussed the results of this inspection with the head chef Michael.
In compliance items:
- Refrigeration temperatures are 4 degree Celsius or below.
- Freezer temperatures -18 degree Celsius or below.
- Hand washing facilities are satisfactory.
- Thermometers available in the cooling units.
- Hot holding temperatures are >60 degree Celsius or more.
- Quat sanitizer available near working stations.
- No signs of any pest infestation.
- Foodsafe certified food handlers available.
- General maintenance is satisfactory.
- General food storage practices are in compliance.
A follow up inspection required.